Vegan Enchiladas

Vegan Enchiladas

Makes 4-6

Easy to make and super delicious, even my meat-eating husband enjoyed them :)


  • 4-6 organic quinoa tortillas (check to ensure they are vegan)

  • 1 medium-sized sweet potato washed and diced into cubes

  • 400g tin of kidney beans, drained. You can also use black beans.

  • 400g tin of corn, drained. (Use about half the tin in the filling and half in the salsa.)

  • 1 small green capsicum, diced with seeds removed.

  • 2 large handfuls of baby spinach

  • 400g tin of crushed tomatoes (use roughly 1/4 of the tin in the filling and the rest to pour over the wraps)

  • Vegan cheese to sprinkle on top

  • Fresh chilli, optional

  • Coriander to serve

  • 2 tbs of olive oil

  • Salt

  • Paprika



  • 1 Avocado, with the seed and skin removed, diced

  • 200g of tinned corn, drained

  • 1 small red onion, diced

  • A handful of pomegranate seeds

  • Optional add-in cherry tomatoes, sliced in half

  • Juice of half a lemon

  • Half a bunch of Corriander leaves, chopped

  • Salt and pepper to season


  1. Preheat oven to 200 degrees.

  2. Place sweet potato in a bowl and coat with 1 tbsp of olive oil, a sprinkle of salt and paprika. Add to a lined baking tray and place in the oven.

  3. Cook sweet potato in the oven until soft. (25-35 minutes depending on the size of the cubes)

  4. Meanwhile, add the remaining oil to a pan. Add the capsicum, cook until soft. Mix in the beans, corn, baby spinach, 1/4 of the crushed tomatoes and stir. Season to taste with salt, chilli, and paprika.

  5. Once cooked, remove sweet potato from the oven and add to the pan. Stir. Remove the pan from the heat.

  6. Place 1 -2 tbs of the tinned tomatoes in an ovenproof dish and spread out evenly along the bottom (This prevents the enchiladas from sticking to the bottom). Spoon an even amount of filling into each tortilla. Wrap up each tortilla and place in the dish alongside each other.

  7. Pour the remaining tomatoes on top.

  8. Place dish in the oven for 10 minutes or until wraps are crispy on top. Sprinkle with cheese and return to the oven until the cheese has melted.

  9. While the enchiladas are cooking in the oven, make the salsa. Add the avocado, corn, onion, pomegranate seeds, lemon juice and coriander to a small bowl. Stir to combine. Season with salt and pepper. YUM!

  10. Allow enchiladas to cool slightly and top with coriander and thinly sliced chilli.

  11. Serve with the salsa. Enjoy!